Best Stewed Zucchini With Tomatoes Oregano Pine Nuts Recipes

SUMMER STEWED ZUCCHINI AND TOMATOES

Steps:

• 1. Heat oil in lg saucepan over medium heat. Saute garlic and onions until tender.
• 2. Add tomatoes. Cook, stirring until tomatoes soften. Add remaining ingredients and cook until zucchini is soft, about 20 mins.

STEWED ZUCCHINI AND TOMATOES

Steps:

• Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.

ITALIAN STEWED ZUCCHINI AND TOMATOES

Steps:

• Cook chopped bacon until done, but not crispy.Drain and set aside.
• Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
• Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
• Optional: Top with parmesan or grated mozzarella.

SAUTEED ZUCCHINI AND TOMATOES

Steps:

• Heat oil in large skillet over medium-high heat. Add zucchini; cook 7 minutes or until tender, stirring occasionally.
• Add undrained tomatoes, salt and pepper. Break up tomatoes with spoon; cook 2 minutes more or until hot.

SPICED STEWED ZUCCHINI

Steps:

• Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
• To reduce the heat level, omit the red pepper flakes from the recipe and method.

STEWED TOMATOES WITH ZUCCHINI

Steps:

• Peel tomatoes by placing in boiling water for a few minutes and then putting them in ice water. The skins will peel off easily.
• Chop tomatoes and put in pot (with juice.
• Cut zucchini into coins and cut the coins in half.
• Chop onion and green pepper.
• Combine all ingredients, except the cheese, in pot with tomatoes.
• Cook uncovered about 30-40 minutes, stirring occasionally.
• Add cheese, stir and serve.

STEWED TOMATOES AND ZUCCHINI

Steps:

• Slice zucchini down the middle lengthwise. then cut into pieces about 1/2 inch thick.
• Place stewed tomatoes in a medium saucepan. Add the zucchini and mix inches Cook over medium heat for about 10 minutes, or until zucchini is tender - but not soggy.
• Enjoy!

STEWED ZUCCHINI WITH TOMATOES, OREGANO & PINE NUTS

Steps:

• Coat a large, straight-sided sauté pan with olive oil, toss in the onion, and bring to medium-high heat. Season with salt and the red pepper and cook until the onion is soft and aromatic, 8 to 10 minutes.
• Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
• Add the tomatoes and 1 cup water, taste, and season with salt. Bring to a boil (BTB), then reduce to a simmer (RTS) and cook for 15 minutes or until the mixture has reduced by about half.
• Stir in the zucchini, cover, and cook for another 15 minutes or until it is soft and pliable.
• Remove the lid and toss in the oregano and pine nuts. Cook for another 5 to 10 minutes or until the excess liquid has evaporated and the zucchini is hanging out in a thick tomato sauce.
• Stir in the Parm, taste, and adjust the seasoning if needed. Serve hot or at room temp.
• ANNE ALTERNATE
• String beans, Romano beans, or broccoli can be substituted for the zucchini.